Smelling Salts Journal’s 12 Days of Holiday Baking continues with these Chocolate Chip Crinkle Cookies!
If you like the look of a snowball cookie but aren’t keen on the spice of a Pfeffernüsse, this gorgeous chocolate chip crinkle cookie might just become your go-to.
I mean, just look at these beauties!
Let’s cut straight to the recipe!
Chocolate Chip Crinkle Cookies
Yield 3 1/2 dozen cookies
- 1 2/3 cups all-purpose flour
- 1/3 c cocoa powder
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 1/4 c semi-sweet chocolate chips for melting
- + 3/4 c (or the rest of a 350g bag) semi-sweet chocolate chips for the cookies themselves
- 1/2 c unsalted butter
- 2/3 c sugar
- 3 eggs
- 2 tsp vanilla
- 1 c icing sugar to coat
- Place flour, powders and salt in a bowl and whisk to combine.
- In a mixing bowl, whisk sugar, eggs, and vanilla.
- In a heat-proof bowl perched over a pot of boiling water, melt the 1 1/4 c semi-sweet chocolate chips and 1/2 c butter, whisking to combine.
- Cool chocolate mixture slightly.
- Whisk chocolate mixture into sugar mixture until combined.
- Gradually incorporate flour mixture with a spatula.
- Add the reserved chocolate chips.
- AT THIS POINT, THE MIXTURE WILL LOOK MORE LIKE CAKE BATTER THAN COOKIE DOUGH!
- Cover and refrigerate for 1-3 hours until stiffened [as if you were making truffles!]
- Place icing sugar in a small bowl.
- Heat oven to 350.
- With a large tablespoon, form the cookie dough in balls.
- Drop each dough ball into small bowl of icing sugar.
- Coat with icing sugar using a small spoon.
- Place coated cookie balls onto parchment lined cookie sheets.
- Bake for 10 minutes, rotating after 5 minutes if desired.
- Remove cookies on parchment to wire racks and cool completely.
- Serve or store in an airtight container.
Don’t forget to join me on December 1st for my 2017 Advent Calendar!